Boil the Pasta: Cook the pipe rigate in heavily salted water, 1–2 minutes under al dente. Drain and set aside.

Make the Cornflake Crust: In a medium saucepan, brown the 6 tablespoons of butter with the thyme sprigs until fragrant and nutty. Remove the thyme, then add the crushed cornflakes and toss to coat. Stir in the parmesan and set aside.

Make the Roux: In a large pot, melt the 5 tablespoons of butter. Whisk in the flour and cook 1–2 minutes until smooth and slightly golden. Slowly pour in the warm milk, whisking continuously until the sauce thickens enough to coat the back of a spoon.

Season the Sauce: Stir in the kosher salt, pepper, paprika, and dijon until fully combined.

Add the Cheese: Turn the heat off, then add 1½ cups of cheese at a time (totaling 4 cups), stirring between each addition until melted and smooth.

Combine with Pasta: Add the cooked pipe rigate to the cheese sauce and toss until every piece is coated.

Layer the Mac: Grease a 9×13 pan. Spread half the mac into the dish, sprinkle with half of the remaining cheese, add the rest of the mac, then finish with the remaining cheese on top.

Add the Cornflake Crust: Spoon the cornflake mixture evenly over the entire surface.

Bake: Bake at 350°F for 15–20 minutes, just until the cheese is melted, bubbling, and lightly golden.

Serve: Let rest 5–10 minutes before serving. It’ll set slightly and scoop beautifully.